Irresistible dishes when traveling to the land of 'Yellow flowers on green grass'

Phu Yen beach has wild beauty and is extremely abundant in fresh seafood.

Mai fish salad

O Loan Lagoon (Tuy An District) is the place with the most anchovies in the Central region. According to gourmets, the best dish made from anchovies is salad.

Just choose the fish and make the accompanying condiments including: A bowl of pre-squeezed lemon juice, a can of roasted peanuts, a basket of various herbs such as basil, perilla, Vietnamese coriander, dill, chopped banana blossom, tomatoes, green banana, star fruit, a bowl of crushed ginger fish sauce, a plate of green forest chili and grilled rice paper.

Remember, fish must always be kept in a bowl of ice to ensure firmness and crispness. Before eating, you should put the fish in a bowl of lemon juice for a few minutes, when it turns opaque white, it means the fish is half-cooked, eat the fish with a little of each spice by putting all in a bowl, you can squeeze a little lemon and mix well.

Early season mackerel

The peak season for fish is from about April to June of the lunar calendar. Because the fish are big, we can prepare many dishes, from simple to elaborate. There are fish cooked in a salty way (a bit salty) with vermicelli, steamed fish wrapped in rice paper, grilled fish with salt and chili (the head is the best part).

Ricepaper

The rice paper craft village of Hoa Da (An My commune, Tuy An district) has been established for a long time. Delicious rice paper has a moderate thickness, is even, is sunny, and is fragrant when grilled and does not stick when dipped in water. Hoa Da rice paper eaten with pork, congee, and rice vermicelli has become an attractive dish that attracts many tourists.

Leaf

In the mountainous communes of Tuy An and Son Hoa districts, you will enjoy the unique sour soup with dit leaves. Dit leaves cooked in sour soup go well with many kinds of seafood or wild birds, but when cooked with fresh chicken, it truly deserves the name of a specialty.

The best time to eat this dish is with a bowl of crushed wild chili salt and a sip of strong wine. At that time, the aroma and sour taste of the dit leaves blend with the sweet aroma of the chicken and the spicy taste of chili on the tip of the tongue, eating and sniffing is delicious.

Pigeon sticky rice

In An Dinh commune, Tuy An district, there is a popular yet delicious dish called sticky rice with fledgling pigeons (young pigeons that have just grown feathers but cannot fly yet). The fledgling pigeons are processed into many unique dishes such as stewed with Chinese herbs, steamed, cooked with green bean porridge and stir-fried with sticky rice.

Just ordinary sticky rice of farmers, but when mixed with pigeon meat, we will have a pot of fragrant sticky rice with its own flavor. Pigeon sticky rice is considered one of the delicious, healthy dishes, used to entertain distinguished guests and nourish the elderly or sick people recovering.

Oyster porridge

Among the seafood of O Loan lagoon, oysters are considered an attractive specialty. People here dive for oysters all year round, but the best oyster season is in late spring and early summer. Oysters are processed into many dishes such as dipped in vinegar, stewed with banana trees, but the simplest and most delicious is porridge.

The best way to cook porridge is to choose red rice, fresh oysters with a little salt, pepper but do not add MSG, sugar or any other seasoning powder. Remember that oyster porridge is better when eaten cold than hot, because when cold, the porridge will have a sweet and rich oyster flavor.

Steamed shrimp with coconut

In Phu Yen sea, there are many types of shrimp such as mantis shrimp, lobster, tiger prawn, freshwater prawn... Shrimp is processed into many dishes such as: grilled shrimp, salt-fried shrimp, steamed shrimp with garlic, shrimp salad... but especially steamed shrimp with coconut water is very easy to prepare. Coconut water permeates the shrimp, increasing the delicious sweetness of the dish.

Tuna

Fresh red tuna meat is sliced into thin and large slices, dipped in mustard, soy sauce and served with herbs: Perilla, basil, green cabbage, roasted peanuts, grilled rice paper. This dish is simple to prepare, suitable for receptions at restaurants and very convenient for outdoor picnics.

In addition, tuna eye is also a dish with a unique flavor, very delicious, very rare, few places have this dish.

Song Cau Crab

The crabs of Song Cau region are as big as a hand, plump, with dark green bodies, white-spotted claws and aprons, and plump. People can boil them, stir-fry them with salt, or grill them, making them a very enjoyable snack. Customers who want a crab meal can have a bowl of crab soup or a hot plate of braised crab.

O Loan blood cockles

To enjoy this delicious dish properly, you have to take the trouble to get on a boat with the divers to the middle of the lagoon, drifting on the waves, watching the clam diving, and having it prepared and enjoyed right on the spot.

Grilled O Loan lagoon blood cockles have a special sweet and fragrant taste, fatty and smooth on the tip of the tongue, then gradually seeping down to the throat.

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